Buttermilk Cornbread With Cream-Style Corn

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 10/23/21
buttermilk corn bread

The Spruce

 

Prep: 10 mins
Cook: 24 mins
Total: 34 mins
Servings: 8 servings
Yield: 1 9-inch cornbread

Creamed corn makes this buttermilk cornbread extra moist and flavorful and acts as a natural sweetener. It's a simple twist on Southern-style cornbread and an excellent one to try when you're looking for a new recipe that will appeal to the whole family.

Taste in cornbread varies by region; Southerners typically enjoy it with less sugar, but you can add extra sugar if you like especially sweet cornbread. And while it's very easy to find the creamed corn at the store, you can try making your own cream-style corn during sweet corn season. You will need about 1 3/4 cups to equal a 15-ounce can of creamed corn. If you don't have buttermilk on hand, a simple substitute can be made with regular milk and vinegar.

Serve this cornbread alongside classic dishes like spicy chili, roasted chicken or pork, or any barbecued meat. It's also excellent with beans or greens and can be used to soak up any extra juices on the plate.

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Ingredients

  • Cooking spray, or butter, for greasing pan

  • 2 cups yellow or white cornmeal

  • 1 cup all-purpose flour

  • 3 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 1 tablespoon sugar, optional

  • 1 cup buttermilk

  • 3 large eggs

  • 1 (15-ounce) can cream-style corn

  • 2 ounces (4 tablespoons) unsalted butter, melted

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 425 F.

    Moist Buttermilk Cornbread With Cream-Style Corn Ingredients
     The Spruce

  2. Grease a 9-inch square baking pan or cast-iron skillet.

    Sauce pan
    The Spruce

  3. Combine the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.

    Cornmeal
    The Spruce 

  4. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter.

    Buttermilk and corn
    The Spruce

  5. Stir the wet ingredients into the dry ingredients just until blended.

    Moist Buttermilk Cornbread With Cream-Style Corn
     The Spruce

  6. Spoon into the prepared baking pan or skillet.

    Moist Buttermilk Cornbread With Cream-Style Corn
    The Spruce

  7. Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.

    Moist Buttermilk Cornbread With Cream-Style Corn
    The Spruce

Tip

  • If you don't have buttermilk, measure 1 cup of milk into a measuring cup. Remove 1 tablespoon of the milk and replace it with 1 tablespoon of lemon juice or white vinegar. Let the mixture stand for about 10 minutes. 

Recipe Variations

  • For a bacon and cheese version, fold about 1/4 cup of crumbled bacon into the cornbread batter along with 1 cup of coarsely grated cheddar cheese. Optionally, add 1/4 cup of sliced green onions.
  • For a spicy jalapeño cornbread, add 1 cup of coarsely shredded cheddar or pepper Jack cheese and 4 to 6 tablespoons of finely chopped (seeded) jalapeño peppers.
Nutrition Facts (per serving)
312 Calories
5g Fat
61g Carbs
10g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 312
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 10%
Cholesterol 75mg 25%
Sodium 956mg 42%
Total Carbohydrate 61g 22%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 10g
Vitamin C 6mg 31%
Calcium 156mg 12%
Iron 3mg 16%
Potassium 349mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)